As far as I’m concerned, corn is right up there with watermelon and peaches when it comes to summer produce. This delicious creamy soup is great served hot in a big bowl with some savory scones or crusty bread (gluten free of course). It is also really nice cold, in little shot glasses and topped with some crumbled bacon. Either which way, if you like corn you will love this recipe.
Serves 2 (or 1 if you like big bowls)
Ingredients
- 2 ears of corn (organic, I get the one produced in Australia to make sure it’s non-GMO)
- 1 cup chicken broth (I use chicken bone broth from Cleanlivingcompany.ae)
- 1/4 cup heavy cream
- Salt, pepper
- 1/2 teaspoon turmeric
- 1 tbsp olive oil
- 1 tsp chopped parsley
Instructions
- Cook the corn in a pot of boiling water for 10 minutes. Let it cool before slicing off the kernels.
- Put the corn and all the other ingredients in the blender for a few minutes, until very smooth
- Serve in bowl, drizzle with olive oil and a pinch of chopped parsley
